KACINKOA 85% - WEISS Couverture Chocolate - 5kg
KACINKOA 85% - WEISS Couverture Chocolate - 5kg
KACINKOA 85% - WEISS Couverture Chocolate - 5kg
KACINKOA 85% - WEISS Couverture Chocolate - 5kg

KACINKOA 85% - WEISS Couverture Chocolate - 5kg

1022017
142.60 € excl. VAT
150.44 € incl. VAT
Delivery: 3 to 5 working days

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The couverture chocolate Kacinkoa from WEISS is a product with a flavor of extreme strength of cocoa .

It is a couverture with a marked bitterness but without acidity, with roasted aromas and toasted notes on the finish.

It is ideal for coating, molding and baking for original and elegant creations.

Perfect choice for lovers of strong and intense chocolate.

Discover the recipe for the Four Chocolate Glazed Delight, by Jonathan Chauve, Weiss Pastry Chef & Chocolatier, in the Recipes tab below ⬇️

Fondettes sold in 5KG buckets.

Characteristics of Kacinkoa 85% dark chocolate couverture

  • Origin (Geographical): Ivory Coast, Ghana, Venezuela
  • % cocoa: 85.00
  • Fluidity level: 4
  • Fineness: ≤ 18 µm
  • Viscosity: ≤ 1.5 Pa.s
  • Flow limit: ≤ 5 Pa
  • Humidity: ≤ 0.8%
  • % cocoa fat: 48.00
  • % sugar: 14.00

Nutritional values ​​(100g) of Kacinkoa 85% dark couverture chocolate

  • Energy: 585 kcal / 2422 kJ
  • Fat: 47.20 g
  • Saturated fatty acids: 28.00 g
  • Carbohydrates: 18.80 g
  • Sugars: 14.70 g
  • Proteins: 12.20 g
  • Salt: 10.00 mg
  • Fiber: 18.20 g

Ingredients of Kacinkoa Weiss Baking Chocolate

  • Cocoa beans
  • Sugar
  • Cocoa butter
  • Emulsifiers: lecithins

Recipe Ideas for Kacinkoa 85% Weiss Fondettes

1. Intense Chocolate Drink

  • Prepare a hot drink by melting Kacinkoa 85% chocolate melts in hot milk.
  • Add a touch of sugar to taste.
  • Sprinkle with dark chocolate shavings for an elegant presentation.

2. Chocolate Cake Decorating

  • Use Kacinkoa 85% couverture chocolate to create decorations on a chocolate cake.
  • Melt the chocolate in a bain-marie and pour it into a piping bag.
  • Create artistic designs on the cake, such as spirals, flowers or writing.

3. Intense Pastry Ganache

  • Prepare a rich pastry ganache using Kacinkoa 85% chocolate.
  • Melt the couverture chocolate in a bain-marie, then add hot cream, stirring until smooth.
  • Let the ganache cool before using it to fill macarons or top cupcakes.

4. Spicy Dark Chocolate Ice Cream

  • Make a delicious dark chocolate ice cream using Kacinkoa 85% chocolate.
  • Melt the chocolate and mix it with milk, cream, sugar and spices such as cinnamon and chili powder.
  • Let the mixture cool, then pour it into an ice cream maker to obtain a creamy ice cream with intense flavor.

5. Powerful Chocolate Mousse

  • Make a chocolate mousse using Kacinkoa 85% couverture chocolate.
  • Melt the chocolate and let it cool slightly.
  • Beat egg whites until stiff, then gently fold them into the melted chocolate.
  • Refrigerate the mousse for a few hours until it is set and enjoy this intense dark chocolate mousse.

6. Elegant Dark Chocolate Sauce

  • Make a chocolate sauce using Kacinkoa 85% chocolate.
  • Melt the chocolate with a little cream and add a touch of sugar to taste.
  • Pour the hot sauce over crepes, waffles or ice cream for a decadent coating.

WEISS couverture chocolates for pastry professionals

WEISS is a renowned brand in the chocolate industry and offers a complete range of couverture chocolates   of high quality. WEISS couverture chocolates are specially designed to meet the needs of professional pastry chefs and confectioners, but also individuals looking for exceptional products.

The WEISS brand offers a variety of flavors, from classic dark chocolates to the most original white chocolates and milk. WEISS couverture chocolates are made from the best cocoa beans from different regions, guaranteeing superior quality and a range of refined flavors. These chocolates offer an exceptional taste experience.

Four-Chocolate Glazed Delight 

Jonathan CHAUVE, Pastry Chef & Chocolatier, WEISS

Ice Cream Base Procedure (for each ice cream flavor)

In a saucepan or pasteurizer, mix the milk and milk powder. At 30°C (86°F), add the sugars. At 35°C (95°F), add the cream. At 45°C (113°F), add the stabilizers and emulsifiers, then the chocolate couverture.
Bring the mixture to 85°C (185°F), stirring constantly.
Strain and blend before covering with plastic wrap directly on the surface (contact film) and chilling rapidly to 4°C (39°F).
Allow to mature for 12 hours, then blend again to homogenize before churning.

Anëo 34% White Chocolate Ice Cream

Oryola 30% Blond Chocolate Ice Cream

Galaxy Lait 41% Milk Chocolate Ice Cream

Kacinkoa 85% Dark Chocolate Ice Cream

Cocoa Genoise

  • 150g Almond Paste 50%
  • 30g Invert Sugar
  • 75g Egg Yolks
  • 53g Whole Eggs
  • 87g Egg Whites
  • 50g Granulated Sugar
  • 35g Pure Cocoa Paste 100%
  • 18g Cocoa Powder 100% (Weiss)
  • 35g Flour 
  • 35g Grapeseed Oil

In a stand mixer bowl, using the paddle attachment, loosen the almond paste (in pieces) with the egg yolks and invert sugar. Gradually add the whole eggs.
Beat until the mixture forms a "ribbon" (or "ribbon stage" / "nappe consistency").
In another stand mixer bowl, whip the egg whites into a meringue with the granulated sugar.
Gently fold the two mixtures together. Sift in the flour and cocoa powder, then fold them in.
Loosen the cocoa paste and previously melted oil (45°C / 113°F) with a small amount of the batter, then finish mixing everything together.
Pour onto a silicone mat or into a 30x40cm (approx. 12x16 inches) frame. Bake in a convection oven for approximately 10-12 minutes at 165°C (329°F).

Chocolate Coulis

In a saucepan, bring the cream, water, granulated sugar, and invert sugar to a simmer.
Add the cocoa powder and cocoa paste.
Bring to a boil, strain, then cool rapidly and store at 4°C (39°F).

Assembly

Scoop balls of ice cream with the different flavors.
Personalize your "Glazed Delights" by using the gourmet coatings of different colors, for example, or by coating with praline powder.
Serve with a small pot of warm cocoa coulis.

Delivery times mentioned on each product only concern shipments in France:

  • 24/48h delivery: This product is currently in stock and will be shipped within 24 hours.  This delivery time is valid only for shipments in Metropolitan France.  The estimated delivery time for Corsica is of 3 to 5 working days.
  • Delivery from 3 to 10 working days: This product requires restocking.  It will be shipped within 3 to 10 days according to the time mentioned on the product sheet. If you have an emergency or mandatory reception date, please contact us by email or phone.
  • Orders placed before 12:00 noon will be shipped the same day (for order containing only products available in 24/48h).

Foreign countries: 

  • European countries: Estimated delivery time between 5 and 10 working days.
  • Switzerland: Estimated delivery time between 5 and 10 working days.

For a precise estimate of delivery times or for delivery outside of EU/Switzerland, please contact us.

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